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| EXTRA MOIST PINEAPPLE UPSIDE DOWN CAKE | |
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1 (20 oz.) can sliced pineapple in juice 2 pkgs. (4 serving size) vanilla instant pudding 10 maraschino cherries 1/2 c. firmly packed brown sugar 1 box (2 layer) yellow cake mix 4 eggs 1 c. cold water 1/4 c. oil Drain pineapple, keeping the juice. Arrange pineapple slices in a 13"x9" pan, positioning a cherry in the center of each pineapple. Stir together 1 package instant pudding mix with pineapple juice and pour over pineapple. Sprinkle with brown sugar. Combine cake mix and second box of instant pudding mix, eggs, water and oil in large mixing bowl. Blend together then beat at medium speed of electric mixer for 4 minutes. Pour over pineapple slices and bake at 350°F for 55 to 60 minutes or until cake begins to pull away from sides of pan. Do not under bake. Cool in pan 5 minutes before turning upside down on cookie sheet. | |
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recipe reviews #45815
Patty (Wisconsin) says:
I made this only I used 1 stick butter and brown sugar melted in oven then crushed pineapple and cherries then added the juice to 1 pudding and put that over top. Then made the yellow cake mix the way it called for on box put that on top, baked 350°F for 50 minutes. Turned it over into other pan and whip cream yummy. 5 stars all the way.
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